Gingerbread Baked Donuts with Gingersnap Icing

Prep time: 15 min | Cook time: 20 min | Total time: 35 min Ingredients

  • 3/4 cup Gold Medal All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup buttermilk
  • 2 tablespoons molasses

Cinnamon Icing

  • 1 1/2 cups powdered sugar
  • 4 tablespoons heavy cream
  • 1/4 cup¬†crushed gingersnap cookies


  1. Preheat oven to 350 degrees F. and spray donut pan with non-stick cooking spray.
  2. Place flour, baking powder, cinnamon, ginger, salt, sugar, egg, and vanilla into a large mixing bowl. Pour in the buttermilk and molasses, stir to combine.
  3. Scoop batter into prepared donut pan (in batches if necessary). Bake for 15-20 minutes, until baked through. Remove and let cool for 10 minutes before removing from pan.
  4. To prepare icing, whisk powdered sugar and heavy cream a medium bowl mixing until smooth. Add more cream as needed to thin icing. Dip cooled doughnuts in icing, sprinkle with crushed gingersnap cookies and serve.

Makes 9-11 Doughnuts

This is a sponsored post for Gold Medal Flour but thoughts and opinions are my own.